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This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.
4.0
(4.07)
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This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.
4.0
(4)
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This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.
4.7
(4.67)
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Apple cider punch, spicy cranberry sauce, glazed shallots, buttery rolls, and many more recipes are on the menu for BA staffers this week.
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Salted watermelon margaritas, crackly duck carnitas, grilled pizzas, and many more recipes are on the menu for BA staffers this week.
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From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.
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The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
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From cauliflower with caper salsa to chicken piccata, these are our favorite caper recipes.
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This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
3.5
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Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.
4.0
(3.8)
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Fool your friends into thinking you're fancy.
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Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
4.0
(4.22)
Articles
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Cooking
Borscht is the greatest recipe of all time. Here's why.
Claire Saffitz
Cooking
Borani is your template for making any cooked vegetable much more delicious.
Shayma Owaise Saadat
Bon Appétit's editor-in-chief Adam Rapoport learns a thing or two about how to cook like Michelin-starred chef Daniel Boulud at home.
Adam Rapoport
Culture
Culture
Vote for your favorite photo from this book, and we'll reveal the recipe. You also might win a free copy in the process.
Julia Bainbridge
techniques
Chef Yotam Ottolenghi has 4 really great tips for a better lunch, from zebrafying vegetables to using the whole lemon
Julia Kramer
Videos
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Michelin-starred Chef Daniel Boulud joins Bon Appétit to show how to make the iconic Chobster at Café Boulud at Maison Barnes. A luxurious fusion of roast chicken and lobster inspired by classic French cuisine, this dish is the next level of surf and turf. Watch as Boulud demonstrates professional techniques such as trussing a chicken, poaching a lobster, and building a rich sauce Américaine for an unforgettable fine dining experience.
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Daniel Boulud makes a pumpkin soup with homemade marshmallows, and more celebrity chefs with winning Thanksgiving appetizer ideas.
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Join Andy in the Bon Appétit Test Kitchen as he makes BA's very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-bolognese%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA eLmdvd ad ad--read-more">
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Produced by Bon Appétit with Krusteaz | Co-owner of James Beard Award winning Restaurant Guelaguetza Paulina Velazquez, along with her three daughters, show us the key to making Sunday brunch a little more fun!
To learn more, visit krusteaz.com
World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.